Word of Mouth: Jugging

Jugging is pretty much a synonym for braising, but it's older and less often used now. The most familiar use of jugging was the classic recipe for jugged hare, which involves stewing an entire wild hare or rabbit with juniper berries, red wine, stock and herbs in a closed jug or pot, then serving with a sauce made with the hare's blood. Rabbit is a very lean meat, so this method of long steaming in a closed container is an excellent way to enjoy its flavor.

This dish was known as civet de lièvre in France, and similar jugged dishes or stews of wild game are sometimes still called civet.